Black bean tostadas recipe

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You’ll never miss the meat and cheese in these vegan tostadas. Store-bought refried black beans, quick-steam green beans, and tostada shells make this a breeze to throw together.

  • Yield: 4 Servings
  • Total Time: 30 Minutes

Ingredients

  • ½ cup water
  • ½ cup white vinegar
  • ¼ cup granulated sugar
  • 1 cup thinly sliced radishes
  • 1 large (8-oz.) red onion, cut into ½-in. rings
  • 1½ Tbsp. olive oil, divided
  • 2 ears fresh corn
  • 1½ cups lower-sodium refried black beans (such as Amy’s Organic)
  • 6½ Tbsp. salsa (such as Frontera Chipotle Salsa), divided
  • ¼ tsp kosher salt, divided
  • 4 oz arugula (about 4 cups)
  • 1 (8-oz) steam-in-bag haricots verts (French green beans), cooked
  • 1 cup cherry tomatoes, halved
  • 8 tostada shells
  • ½ ripe avocado, sliced
  • 1 (2.5-oz) pkg plantain strips (such as Tumbis)
  • ½ cup chopped fresh cilantro
How to Make It
  1. Preheat broiler with oven rack 6 inches from heat. Place baking sheet in oven (do not remove pan while oven preheats).
  2. Add ½ cup water, vinegar, and sugar to a saucepan over high; bring to a boil, stirring to dissolve sugar. Place radishes in a heatproof bowl; add vinegar mixture.
  3. Toss onion rings with 1 tablespoon olive oil in a medium bowl. Brush corn with remaining ½ tablespoon oil. Carefully remove pan from oven; add onion and corn to pan, and broil until charred, about 15 minutes, turning halfway through. Adjust oven temperature to 400°F.
  4. Combine refried beans, 1½ tablespoons salsa, and ⅛ teaspoon salt in a small saucepan over medium; cook mixture until warm, about 5 minutes.
  5. Cut corn kernels off cob; combine with arugula, cooked green beans, tomatoes, remaining 5 tablespoons salsa, and remaining ⅛ teaspoon salt in a large bowl.
  6. Bake tostada shells on a baking sheet until warmed, about 1 minute. Spread 3 tablespoons bean mixture on each tostada shell. Top each with 3 onion rings, ½ cup arugula mixture, 2 tablespoons drained pickled radishes, avocado, plantain strips, and 1 tablespoon cilantro.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
Calories
536 kcal
Calories from Fat:
207 kcal
% Daily Value*
Total Fat
23 g
66%
Saturated Fat
6 g
30%
Trans Fat
0.0 g
Sodium
724 mg
12%
carbohydrates
74 g
57%
Dietary Fiber
15 g
39%
Sugars
14 g
16%
Protein
14 g
28%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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